Name: Vegetable Root Casserole
Yield: 4 servings
Ingredients: 4 cups potatoes, peeled, cut into chunks; 2 cups turnips or 2 cups rutabagas, peeled, cut into chunks; 2 carrots, cut into 1 inch pieces; 14 cup butter, plus; 2 tablespoons butter; 1 cup onion, chopped; 1 egg, slightly beaten; 14 cup chives, chopped; 1 teaspoon salt; 14 teaspoon pepper

Servings: 4 persons

4 cups potatoes, peeled, cut into chunks
2 cups turnips or 2 cups rutabagas, peeled, cut into chunks
2 carrots, cut into 1 inch pieces
14 cup butter, plus
2 tablespoons butter
1 cup onion, chopped
1 egg, slightly beaten
14 cup chives, chopped
1 teaspoon salt
14 teaspoon pepper

1
cook potatoes, turnips and carrots in boiling water until tender.
2
In medium bowl, place half of the potatoes and turnips, and all of the carrots aside.
3
Preheat oven to 325.
4
Melt 2 teaspoons of butter.
5
Add onion and cook until soft.
6
In food processor, puree the remaining potatoes and turnips.
7
Remove to a bowl.
8
Add remaining 1/4 butter, egg, chives, salt, and pepper.
9
Stir in reserved potatoes, turnips, carrots, and onion.
10
Spoon mixture into 2 quart baking dish.
11
Bake for 30 minutes until lightly browned.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegetable Root Casserole

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